
Phone
Carrageenan
Carrageenan is a polymer hydrophilic polysaccharide extracted from redalgae.Among them,there are mainly k-type, L-type, A-type. The mostwidely sold and widely used on the market is the K-type refined carrageen-an.
Physical and chemical properties of carrageenan: Carrageenan is white tolight yellow brown powder, with strong stability. lt is stable in neutral andalkaline solutions, but easy to degrade in acidic solutions (especiallyPH<4.0).K-type carrageenan is sensitive to potassium ions, forming afragile gel with water secretion.
Carrageenan and protein reaction mechanism: K-casein in milk protein andcarrageenan can interact, the proteins in the meat solid state through saltextraction (pickling, tumbling), heat treatment, can react with each otherforming a protein network structure, carrageenan can strengthen this struc-ture through interaction with proteins.
Trait: White powder
Mesh: 80 mesh、120 mesh、 200 mesh
Gelling strength: >1650 Bloom g
Shelf life: 24 months
k-type carrageenan is a polymer hydrophilic polysaccharide extracted from eucheumacottoni. Type k-refined carrageenan has characteristic such as gel, thickening, stabilityand high transparency, widely used in the food industry as coagulant, thickener, emulsifiersuspension, stabilizer and water holding agent, ideal ingredient for making premiumjellies, soft candy, ice cream and ham sausage. Used in meat products, jellies, jams, bakedgoods.
Mesh: 80 mesh、120 mesh、 200 mesh
Gelling strength: >1650 Bloom g
Shelf life: 24 months
k-type carrageenan is a polymer hydrophilic polysaccharide extracted from eucheumacottoni. Type k-refined carrageenan has characteristic such as gel, thickening, stabilityand high transparency, widely used in the food industry as coagulant, thickener, emulsifiersuspension, stabilizer and water holding agent, ideal ingredient for making premiumjellies, soft candy, ice cream and ham sausage. Used in meat products, jellies, jams, bakedgoods.
